Manager Food-Nutrition Services

This pivotal role is responsible for the overall operational excellence of our Food & Nutrition Services (FNS) department in Oakes, Valley City, Lisbon and Carrington. You will play a key role in maintaining and administering established systems, supporting the operational needs of our staff, and actively contributing to the development of new initiatives as a vital member of our management team. If you thrive in an environment where you can lead, innovate, and ensure the highest standards of service and patient care, we encourage you to apply!

Why Join Our Team?

• Meaningful Impact: Play a crucial role in ensuring the nutritional well-being and satisfaction of our patients and customers.
• Leadership Opportunity: Lead a vital department and contribute to strategic decision-making.
• Collaborative Environment: Work alongside a dedicated team of healthcare professionals.
• Professional Growth: Opportunities for continuous learning and career advancement.
• Comprehensive Benefits Package

• Operational Leadership: Manage and oversee the daily operations of the FNS department, maintaining and administering established operational systems to ensure seamless service delivery.
• Team Leadership & Development: Lead, mentor, and supervise designated FNS team members, including patient-interactive positions (e.g., dietitians, diet clerks). This includes recruiting, hiring, managing performance, and assigning staff and workload to ensure adequate staffing for daily needs while respecting changing priorities and cost efficiency.
• Regulatory Compliance & Quality: Ensure continuous regulatory compliance with all relevant bodies, including The Joint Commission (TJC), CMS, and state-specific Department of Health regulations. Maintain rigorous infection control practices throughout all FNS operations.
• Patient & Customer Satisfaction: Actively maintain open communication with patients, staff, and customers regarding the level of services received from FNS staff, promoting exceptional patient satisfaction. Relay critical feedback and data to the management team and/or staff as necessary.
• Menu Development & Diet Manual Management: Actively collaborate in the process of menu development for patient, cafeteria, and catering services. Assist with managing the facility's diet manual, ensuring patient diet and nutritional analysis compliance with established guidelines.
• Quality Assurance & Training: Conduct frequent patient rounding and visitations to assess satisfaction and needs. Perform job shadowing audits to evaluate the efficacy of training programs and provide coaching when service standards are not met.
• Interdepartmental Collaboration: Participate actively in hospital committees as indicated by department policies and procedures (e.g., Medical Executive Committee (MEC), Quality, and Pharmacy & Therapeutics (P&T) committees).
• Strategic Contribution: Contribute to the development and implementation of new operational systems as an active member of the management team.

Bachelor's/Associate degree in Nutrition, Dietetics, Culinary or related field; or Three (3) years of equivalent combination of education and foodservice-related experience in lieu of the Bachelor’s degree.

Minimum of two (2) years of leadership experience.

Registered Dietitian or CDM within 24 months

ServSafe Food Protection Manager upon hire

ServSafe Allergen (ServSafe Gen) within 60 days

FHP within 30 days